Here’s another quick, easy, full fat, traditional Thanksgiving side…

Homemade mashed potatoes
adapted from Martha Stewart

  • 3 1/2 pounds Yukon Gold potatoes
  • Coarse salt and freshly ground pepper
  • 8 ounces cream cheese, softened
  • 4 ounces (1 stick) butter, softened
  • 1/4 cup whole milk, warmed
  • 1/4 cup heavy cream, warmed
  • fresh chopped parsley

Place potatoes and 1 T salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
Combine potatoes, cream cheese, butter, milk, and cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency. Sprinkle with fresh parsley.

Forgive me, but only have one picture of these… with all the Thanksgiving commotion, I lost track!

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Image: sammyw

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